
Plucking
Two leaves and a bud, hand-picked across the Kobel highlands.
From the Kobel Highlands to the world's finest cups.Contact Us

Kobel Tea Factory sits at over 2,000 metres in Kobel's western highlands. We take freshly plucked leaf from thousands of smallholder farmers and turn it into export-grade tea — cupped, graded, and shipped to blenders across the world.

Consistency is the whole job. Our tasters cup every line — judging body, brightness, briskness and liquor colour — so that the container you order next year cups like the one you ordered today.
We run a tight particle-size spec on our CTC grades and protect the aromatic oils in our orthodox and speciality teas with gentler, slower processing. The result is a range that spans the bold and the delicate, all from one highland origin.

Two leaves and a bud, hand-picked across the Kobel highlands.

Fresh leaf rests and loses moisture before processing.

Crush, tear, curl — the engine of bold Kobel black tea.

Sorted by particle size and cupped before it ships.
Every cup begins with the decision to pluck at 6 a.m. and ends with a nitrogen-flushed seal on a forty-foot container. Here is what happens between.
“Over 2,000 metres up, the highland nights slow the leaf and concentrate the flavour. That altitude is in every cup we ship.”
Kobel Tea Factory · Kobel, Kobel
Audited annually against the standards that matter to your procurement team, your legal team and your end consumer.

Sustainable farming and forest protection.

Guaranteed minimum price to our growers.

Food safety management, farm to container.

Quality management across every process.

Kobel Bureau of Standards diamond mark.

Environmental compliance, audited annually.
Tell us your volume, target cup profile and destination — we'll ship 50g samples of up to six grades within five working days, no obligation.